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Outdoor Cooking / Urban Grilling


  • 1- 6 pound ready to eat ham
  • 1-cup pineapple juice
  • 3/4-cup chicken stock
  • 1/2-cup honey or glaze
  • 1 1/2 tablespoon vegetable oil
  • 1-tablespoon black pepper
  • 1-tablespoon paprika
  • 1-tablespoon sugar
  • 1/2-tablespoon salt
  • 2 teaspoons dry mustard
  • 1/2-teaspoon cayenne
  • 1/2-teaspoon ground cloves


  • The night before you smoke,
  • mix together the pepper,
  • paprika, sugar, salt,
  • 1 teaspoon of dry mustard and cayenne.
  • Rub over the surface of the ham, wrap
  • in foil and let sit in the refrigerator overnight.
  • In the morning remove the ham from the refrigerator and let it sit for 1
  • hour. In the meantime prepare the smoker.
  • You will be smoking at about 210
  • degrees F. for 6 hours.
  • Mix together the chicken stock, 3/4 cups of
  • pineapple juice, vegetable oil, 1/2-teaspoon dry mustard, and cloves. Warm
  • over medium heat until completely mixed. Place ham in smoker and baste with
  • sauce once every hour. While the ham is smoking prepare the glaze by mixing
  • together the honey, 1/4 cup on pineapple juice, 1/2-teaspoon dry mustard and
  • Brush generously with glazes a couple of times
  • during the last hour of smoking.

Categories: Broil/Grill  Dinner  Pork 
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